Cookies, Roundups

Crazy Cookie Dough: One Easy Cookie Recipe with Endless Flavor Variations!

4.47 from 331 votes
My Crazy Cookie Dough recipe is the absolute perfect blank canvas for all of your favorite cookie flavors!
Crazy Cookie Dough: You won't believe all of the cookie flavors you can get from one plain cookie dough like Chocolate Chip, Salted Caramel or even Peanut butter!! Click and find out how

Hi Bold Bakers!

I don’t know about you but I absolutely love cookies! Classic Chocolate Chip Cookies, hearty Oatmeal Raisin Cookies, rich Peanut Butter Cookies, and gooey Salted Caramel Cookies…the combinations are endless! Since there are so many mouthwatering flavors I decided to create one Crazy Cookie Dough to fulfill all of those homemade cookie cravings!

Similar to my idea for Crazy Dough, which was one bread dough that can be made into so many different sweet and savory breads, I’ve created one truly Crazy Cookie Dough!

This dough is the absolute perfect blank canvas for all of your favorite cookie flavors. It has the perfect balance of brown sugar, white sugar, melted butter, and salt. The result is wonderfully decadent bakery-style cookies. This means no matter which flavorings you choose to add in, this cookie is perfectly crisp around the edges and chewy gooey in the center. Why make one boring batch of the same cookie, when you can make a variety of your favorites?

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From the smell that fills the house to that warm and fuzzy comfort I get from knowing I have a full cookie jar, there is just nothing like a homemade, fresh out of the oven cookie. I can’t wait for you all to give the recipe a spin and make these cookies your own. Let’s face it what day can’t be improved by a truly delicious cookie?

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Why do you need to chill your Crazy Cookie Dough?

No matter what flavor cookie you decide to make it’s really important that you take the time to let the cookie dough rest. After the dough has come together and you have folded in your add-ins, pop the cookies in the fridge for a minimum of 30 minutes. I do this will ALL of my cookies. This allows the flavors of the cookie to marry and develop and also prevents the cookies from spreading. THIS is he secret to a crisp outer edge and chewy soft center.

How to make Chocolate Chip Cookies

Let’s start with a classic! My advice for making the BEST-EVER Chocolate Chip Cookies recipe is to use dark chocolate that has been cut into chunks. Dark chocolate with a cocoa solid percentage of at least 72% is what you want to give you that perfect bittersweet richness.

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How to make Peanut Butter Cookies

These are my husband’s favorite so I gotta throw this one into the mix. Use your favorite peanut butter, smooth or chunky, to mix into your Crazy Cookie Dough. For extra crunch toss in a few salted, roasted peanuts too.

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How to make Oatmeal Raisin Cookies

An oldie but a goodie, this classic cookie cannot be overlooked. Using ingredients that you would normally have on hand, toss in some rolled oats and raisins to your Crazy Cookie Dough and you will be delighted with the results.

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What is a Birthday Cake Cookie?

Birthday Cake is 1 of my 5 a day! Seriously, I try whenever possible to throw sprinkles into everything!! To create a Birthday Cake Cookie add some of your favorite sprinkles and white chocolate chips into your Crazy Cookie Dough and enjoy the results.

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How to make a Chocolate & Hazelnut Cookie

Do you have a tub of Nutella in your cupboard? Then you are halfway there to a Chocolate and Hazelnut Cookie. Stir some Nutella into my Crazy Cookie Dough, toss in some toasted hazelnuts for good measure and BOOM! You have a Chocolate & Hazelnut Cookie.

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How to make a Double Chocolate Chip Cookies

Very possibly my most favorite cookie EVER! Why? Because the results are like a brownie. Add some cocoa powder and dark chopped chocolate chunks into your Crazy Cookie Dough and enjoy the best cookie you have ever eaten!

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What to put in a S’more Cookies

What makes a S’mores Cookie? Marshmallows, chocolate and Graham Crackers, right? Stir all of those bad boys into my Crazy Cookie Dough and you have an instant family favorite.

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How to make a Salted Caramel Cookie

To make an extra gooey, chewy cookie that has a salty kick add in some chopped caramels into my Crazy Cookie Dough, top with a pinch of sea salt and you will be halfway to heaven.

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Can you freeze cookie dough?

One of my favorite make-ahead tricks is to pre-scoop and freeze raw cookie dough. After the dough has been mixed up I scoop the entire batch into heaped tablespoons and place on a baking tray. From there you can cover the cookies in cling wrap and freeze them for up to 1 month. This means next time your sweet tooth is calling all you have to do is place the baking tray in the fridge to defrost. Once the dough had defrosted simply bake off the cookies as directed.

How to Store Your Cookies

No matter what flavor you choose, these cookies make incredible leftovers. After the cookies have fully cooled I transfer them to an airtight container and store them at room temperature. They will stay fresh this way for 3-4 days, but they have never lasted that long around my house!

Get crazy and make these flavors and others including Sugar Cookies, Molasses Cookies & more!

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Crazy Cookie Dough: One Cookie Recipe with Endless Flavor Variations!

4.47 from 331 votes
My Crazy Cookie Dough recipe is the absolute perfect blank canvas for all of your favorite cookie flavors!My Crazy Cookie Dough recipe is the absolute perfect blank canvas for all of your favorite cookie flavors!
Author: Gemma Stafford
Servings: 10
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
My Crazy Cookie Dough recipe is the absolute perfect blank canvas for all of your favorite cookie flavors!My Crazy Cookie Dough recipe is the absolute perfect blank canvas for all of your favorite cookie flavors!
Author: Gemma Stafford
Servings: 10

Ingredients

  • Crazy Cookie Dough
  • 1 cup (8oz/226g) butter, melted and cooled to room temperature
  • cup (10oz/280g) brown sugar
  • ¾ cup (6oz/170g) white sugar
  • cups (12 1/2oz/355g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • 2 teaspoon vanilla extract
    Classic Chocolate Chip Cookie
  • 1 generous tablespoon dark chocolate , rough chopped
    Oatmeal Raisin Cookie
  • 2 heaped teaspoons rolled oats
  • 1 tablespoon raisin
    Double Chocolate Cookie
  • 2 heaped teaspoons cocoa powder
  • 1 heaped teaspoon chocolate , chopped
    Peanut Butter Cookie
  • 1 tablespoon peanut butter
  • 1 tablespoon peanuts , chopped
    Chocolate Hazelnut Cookie
  • 1 tablespoon Nutella or chocolate spread
  • 1 tablespoons toasted hazelnuts , chopped
    S'more Cookie
  • 1 generously marshmallows
  • 1 tablespoon graham crackers , crushed
  • 1 tablespoon chocolate , chopped
    Salted Caramel Cookie
  • Pinch flaky sea salt
  • 4 caramel candies , rough chopped
    Birthday Cake Cookie
  • 2 heaped teaspoons sprinkles
  • 2 heaped teaspoons white chocolate chips

Instructions

  • Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
  • Whisk both sugars in a large bowl and make sure to break up any large chunks. Add the melted butter and whisk vigorously for about 1 minute, until light fluffy and fully incorporated.
  • Whisk in one egg to the sugar-butter mixture, stirring until it's fully mixed in. Scrape the sides of the bowl with your spatula. Whisk in the second egg and the vanilla and scrape the sides of the bowl again.
  • Add the dry ingredients to the wet and stir with the spatula to fully combined. Chill the dough for a minimum of 30 minutes to 2 hours before scooping.
  • Using a quarter scoop measure scoop the cookie dough base into roughly 10-12 cookies.
  • Chocolate Chip Cookie: Press your chocolate chunks into your base cookie and fold the cookie dough over itself to make sure the chocolate chunks are distributed throughout
  • Oatmeal Raisin Cookie: Using your hand make a well in the center of the dough. Add in the oatmeal and the raisins. Fold the cookie dough over itself to make sure the oatmeal and raisins are distributed throughout.
  • Double Chocolate Cookie: Using your hand make a well in the center of the dough. Add in the cocoa powder and chocolate chunks. Fold the cookie dough over itself to make sure the ad-ins are distributed throughout.
  • Peanut Butter Cookie: Using your hand make a well in the center of the dough. Add in the peanut butter and chopped peanuts. Fold the cookie dough over itself to make sure the peanut butter and peanuts are distributed throughout.
  • Chocolate Hazelnut Cookie: Using your hand make a well in the center of the dough. Add in the Nutella and chopped hazelnuts. Fold the cookie dough over itself to make sure the Nutella and nuts are distributed throughout.
  • S'more Cookie: Using your hand make a well in the center of the dough. Add in the graham crackers, marshmallow, and chocolate. Fold the cookie dough over itself to make sure the s'more ad-ins are distributed throughout.
  • Salted Caramel Cookie: Using your hand make a well in the center of the dough. Add in the chopped caramels. Fold the cookie dough over itself to make sure the caramel candies are distributed throughout. Top with flakey sea salt.
  • Birthday Cake Cookie: Using your hand make a well in the center of the dough. Add in sprinkles and white chocolate chips. Fold the cookie dough over itself to make sure the sprinkles and chips are distributed throughout.
  • When ready to bake preheat the oven to 375ºF (185°C). Place the cookies on a larger parchment lined cookie sheet about 4 inches apart. Bake for 10-12 minutes until you can still see it is doughy in the center but browning around the edge. Resist the urge to bake for longer as you will over bake it and lose that gooey center.
  • Let cool on the sheet for 5 minutes then enjoy. Store in an airtight container for up to 3 days.

Recipe Notes

EGGLESS CRAZY COOKIE DOUGH: See my Egg Substitutes for Baking Chart and use condensed milk or flax seed.

TRY MY CRAZY BREAD DOUGH RECIPE

Crazy dough Bread - 1 dough that can make a variety of breads from Pizza to Cinnamon Rolls.

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Comments & Reviews

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Elijah
Guest
Elijah
1 month ago

Thank you Gemma, these are delicious! Just gave some as a gift, and I may be selling some in the near future. Note – Holding Cookie Shape: The double chocolate held their shape nicely because of the extra powder, but the others were very melty. To fix, I simply added the same amount of extra flour to the chocolate chip as I did cocoa powder for the double chocolate, and it gave them just the right stiffness to hold a nice shape 🙂 I did split the batch into two, as I knew I wanted just two, and then mixed… Read more »

Dina Aguirre
Guest
Dina Aguirre
2 days ago

Do you have a video how to make the crazy cookie dough?

Maria
Guest
Maria
3 days ago

Love it!!!!

Kerry Sadler
Member
Kerry Sadler
5 days ago

Loved this recipe tried it out tonight made a variety of flavors and they all turned out great.

Irish
Guest
Irish
5 days ago

Hi Gemma! How much cocoa powder would you suggest for the Double Chocolate Chip Cookies?

Member
Ann Tate
16 days ago

Hi gemma,

I am about to try your Crazy Cookie dough recipe. I’ve made your Best ever Chocolate Chip recipe,and it was wonderful!

My nephew wants to try making cookies with reese’s peanut butter Chips instead of white or dark chocolate ones. Do you think this will work, and what changes, if any, would I need to make to the cookie dough base?

Thanks much,
~Ann

DeepaChabbria
Member
DeepaChabbria
26 days ago

Hi Gemma Have been following you and trying out your recipes for sometime now. You are a great chef and your recipes are easy to follow. Thank you so much for sharing. About this crazy recipe. Tried it. Awesome. Just felt they were too sweet. May I reduce the sugars? By how much and will it change the texture ?

Member
Doris Vay
29 days ago

I give up. I’ve spent at least 30 minutes on your websight trying to get the recipe for your Crazy Cookie Dough, and I cannot find it. All I get is information on what to put into it to make various cookies I would like to have the recipe with ingredients and measurements. Hope you can help. It sounds good.

Member
Hannele Huigens
30 days ago

Second time I used this recipe, I love the versatility and taste.
However: all the cookies I made flowed out, apart from the chocolate-chocolate chip ones. Raisin, salted caramel (with dulce de leche) and even coconut. The dough is very wet, even when using GF flour, which absorbs liquids. I refrigerated overnight, used a properly preheated oven, baked immediately after scooping, but still all over the cookie sheet.
I guess next time I will need to add flour until the mixture is less wet.

Nana
Guest
Nana
1 month ago

Hi Gemma,
May I know what oven settings you are using for the cookies. Is it top and bottom plus fan force or just top and bottom heat only. Is baking your cupcakes the same setting as this. Thanks a lot.

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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